Hot Curried Fruit

This spicy dish is always a favorite at our family's Thanksgiving gatherings.

29 oz. apricot halves

29 oz. pear halves

29 oz. peach halves

20 oz. pineapple chunks, drained

3/4 c. golden raisins

1/4 c. butter

1/3 c. brown sugar, packed

1 tsp. curry powder

Preheat oven to 400 degrees.

Drain apricots, pears, and peaches. Cut into chunks. Discard any stems or pits.

  (Drained fruit liquid/juice is not used in this recipe.)

Gently combine all fruit chunks and raisins in a large bowl. Set aside.

Melt butter in a small saucepan.

Stir in brown sugar and curry powder.

Cook and stir over low heat until sugar is dissolved.

Pour hot mixture over fruit. Mix gently.

Transfer to a 2-1/2 qt. casserole dish.

COVER tightly with foil and bake at 400 degrees for 30 minutes.
Serve warm.

Serves 8-12